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Slow Cooker Carnitas

A close-up of tender, shredded slow cooker carnitas piled high on a white plate, glistening with sauce.
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Make tender, shreddable pork with crispy edges for tacos or bowls using your slow cooker. This recipe includes an orange and lime marinade, with options for low or high heat cooking, and a final crisping step.

Ingredients

Scale
  • 3–4 pounds boneless pork shoulder (Boston butt), cut into 2-3 inch chunks
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup orange juice (from 1–2 oranges)
  • 1/4 cup lime juice (from 1–2 limes)
  • 4 cloves garlic, minced
  • 1 bay leaf

Instructions

  1. Pat the pork chunks dry with paper towels. In a bowl, toss the pork with salt, pepper, oregano, cumin, garlic powder, and onion powder.
  2. Place the seasoned pork in your slow cooker.
  3. In a separate bowl, whisk together the orange juice, lime juice, and minced garlic. Pour this mixture over the pork. Add the bay leaf.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the pork is very tender and shreds easily.
  5. Remove the pork from the slow cooker and place it on a baking sheet. Discard the bay leaf and most of the liquid from the slow cooker, reserving about 1/4 cup of the liquid.
  6. Shred the pork using two forks. Drizzle the reserved liquid over the shredded pork and toss to combine.
  7. For crispy carnitas: Spread the shredded pork in a single layer on the baking sheet. Broil on high for 3-5 minutes, or until the edges are browned and crispy, watching carefully to prevent burning. Alternatively, you can crisp the carnitas in a skillet over medium-high heat.
  8. Serve immediately in tacos, bowls, or as desired.

Notes

  • For best results, use pork shoulder (Boston butt), which has enough fat to become tender and flavorful.
  • You can prepare the carnitas ahead of time and store them in the refrigerator for up to 3 days. Reheat in a skillet or under the broiler to regain crispiness.
  • Carnitas freeze well. Cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.
  • For a quicker version, use an Instant Pot on high pressure for 60 minutes, followed by a natural pressure release. Then proceed with shredding and crisping.
  • These carnitas are perfect for meal planning, creating taco bar ideas, or serving at a Mexican dinner party.

Nutrition

Find it online: https://recipestokeep.com/slow-cooker-carnitas-recipe/